If in warmer temperatures (above mid 70′s), store the mix in the refrigerator, as creamed coconut will melt in higher temps.Creamed coconut comes in bars. Chill the bar, wrapped,for a while, put on food grade gloves and finely grate with a box grater. Gently add grated coconut to a mason jar, store sealed (and if in hotter temps, store in the refrigerator).Creamed coconut is similar to coconut butter, my method of grating makes it easy to use, where coconut butter is hard to get out of the jar.I used potato starch, thinking of a good friend who can’t have cornstarch and is gluten-free as well. If, unlike me, you don’t have a vast and deep pantry full of odd flours in mason jars, just use cornstarch.